Smoky Chicken Cheesesteaks with Fried Onions
Pan-seared, smoky chicken, nestled onto soft, warm rolls and topped with copious amounts of stretchy cheese and sweet, caramelized onions. Even better news? You need 5 ingredients and about 20 minutes.
Cheesesteaks are always a welcome addition to my recipe rotation
Sometimes I’ll do steak, sometimes chicken, and sometimes wild mushroom when we’re in a veggie mood. In this case, I took chicken and added just a touch of smokiness – from a bottle of liquid smoke (sold near the barbecue sauce). That little hint of hickory (you can also use mesquite) adds a flavor similar to what you’d find if you ordered the cheesesteak from a restaurant. The essence of the griddle! It’s such a simple step – but it transforms the chicken completely.
In the recipe below, I used two skillets – one to sauté the onion and the other for the chicken. If you want just one pan to clean, cook the onions first and set them aside, covered with foil to keep warm. Then, cook the chicken in the same pan you used for the onion; not only will cleanup be easier, the chicken will be infused with a deep, caramelized onion flavor.
Smoky Chicken Cheesesteaks with Fried Onions
Ingredients
- 2 tablespoons olive oil, divided
- 1 cup thinly sliced yellow onion
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 teaspoon liquid smoke
- Salt and ground black pepper
- 1 1/2 cups shredded mozzarella cheese, or cheese of choice
- 4 sub/hoagie rolls for serving, warmed if desired
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook for 5 to 7 minutes, until browned and caramelized.
- Meanwhile, heat the remaining oil in a separate skillet over medium-high heat. Add the chicken and cook until browned on all sides. Add the liquid smoke and cook until the liquid evaporates, stirring constantly. Season the chicken with salt and pepper.
- Transfer the chicken to the rolls and top with the cheese and onions (if you want to keep the sandwiches warm before serving, wrap them in foil and keep them in a 250 degree oven for up to 20 minutes).